A comforting and flavorful soup made with tender beef, fresh vegetables, and aromatic herbs, perfect for a cozy meal.
Prepare the beef by cutting it into bite-sized pieces.
Cutting the beef into uniform pieces ensures even cooking.
Chop the potatoes, carrots, celery, and onion into small chunks.
Keep the vegetable pieces similar in size for consistent texture.
Place the beef, chopped vegetables, stewed tomatoes, garlic, peppercorns, bay leaf, thyme, parsley, water, and bouillon cubes into the slow cooker.
Layer the ingredients evenly for optimal cooking.
Set the slow cooker to low and cook for 6 hours.
Cooking on low allows the flavors to meld beautifully.
Half an hour before serving, add the frozen mixed vegetables, stir, and increase the heat to high.
Adding the frozen vegetables later keeps them from becoming overcooked.
Before serving, remove the bay leaf and give the soup a final stir.
Removing the bay leaf prevents any bitter taste.
Serve the soup hot, garnished with additional fresh parsley if desired.
Serving with fresh parsley adds a pop of color and flavor.
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